Adapted from The Mile End Cookbook by Noah and Rae Bernamoff
For the marinade:
3 tablespoons Spanish paprika
1/4 cup extra-virgin olive oil
3 sprigs of rosemary
4 garlic cloves, peeled and cut in half
1 two pound skirt steak, cut into 4 equal-size pieces
For cooking and serving:
4 tablespoons canola oil
Diamond Crystal kosher salt and freshly ground black pepper
1 bunch of spring onions or scallions
1 recipe Scallion Sauce (page 76)
Coarse salt, for serving
Extra-virgin olive oil, for serving
Marinate the steaks:
Mix all the marinade ingredients together in a bowl; toss the steaks in the marinade so that they're coated all over. Transfer the steaks and their marinade to a baking dish. Cover and refrigerate for at least 3 hours or overnight.
Cook the steaks:
Working in two batches, heat 2 tablespoons of the oil in a large skillet over high heat. Season 2 of the steaks with salt and pepper; Cook the steaks, turning once, until well seared on both sides and cooked to the desired doneness.
Transfer the steaks to a cutting board and let them rest for at least 5 minutes.
Repeat with 2 more tablespoons of the oil and the remaining 2 steaks.
Pour off all but 1 tablespoon of fat and return the pan to high heat.
Add the spring onions and cook, turning once, until lightly charred, 3 to 4 minutes.
To serve, slice the steak against the grain on a deep bias. Then dollop about 1½ tablespoons of the scallion sauce onto a serving plate, spreading it out to cover the center of the plate.
Place a couple of the charred spring onions over the sauce, then place the sliced steak on top of the spring onions.
Sprinkle with a little coarse salt and drizzle a little olive oil on top.
1-bunch scallions, roots removed
2 garlic cloves
¼ cup fresh leaf parsley
zest of one lemon
1/3-cup extra virgin olive oil
½ cup canola oil
Fresh lemon juice
Bring a medium saucepan of water to a boil. Add the scallions and blanch them for about 30 seconds, until crisp tender. Drain and plunge into ice water; drain again. Chop the scallions.
Combine the scallions, garlic, parsley and lemon zest in bowl of food processor and pulse several times. Then with processor running, add each of the oils in a slow stream. Continue processing until the oils have emulsified and the sauce is a loose, consistent texture. Add salt and lemon juice to taste.